Go Back

Cranberry Salsa

Cranberry salsa combines finely chopped fresh cranberries with jalapeño, green onions, cilantro, and lime for a tart, bright dip. Pulse the cranberries with sugar, stir in the remaining ingredients, then chill for at least 30 minutes before serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
chilling 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) fresh cranberries rinsed and picked over
  • 0.5 cup granulated sugar
  • 1 jalapeño seeded and minced
  • 2 green onions thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp fresh lime juice
  • 0.25 tsp kosher salt

Equipment

  • 1 food processor

Method
 

  1. Pulse the cranberries and sugar in a food processor until finely chopped but not pureed, about 8 to 12 pulses.
  2. Transfer the cranberry mixture to a medium bowl.
  3. Stir in the jalapeño, green onions, cilantro, lime juice, and salt.
  4. Cover the bowl.
  5. Refrigerate for at least 30 minutes before serving.

Notes

For the best texture, pulse just until the cranberries are finely chopped, not pureed. Refrigerate covered for up to 3 days; freezing is not recommended because thawing can make the salsa watery. The recipe is naturally vegan and gluten-free as written.